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Great Beans
Whiskeytub
Posts: 96 Member
I don't really like the taste of canned beans and don't have a pressure cooker. After much experimentation, I've finally gotten my beans where I want them.
Rinse and soak 1 lb beans and 2 t salt (any kind but I usually do pintos) for around 12 hours.
Put the beans in a large pot with enough water to cover them (I use the soak water) and bring to a boil, then turn down to low heat and simmer, covered, for 45 minutes.
After the 45 minutes, stir in these vegetables:
-1 med-large onion, chopped
-1 bell pepper, chopped
-1 jalapeno pepper, minced (optional if you don't like spiciness)
-6 cloves garlic, crushed
and these spices:
-1.5 tsp cumin
-.75 tsp coriander
-.25 tsp allspice
-1 bay leaf
Simmer, partially covered and stirring occasionally, for another 30 minutes, then add:
-2 Tbs tomato paste
-Generous splash of cider vinegar
Continue cooking, uncovered or partially covered, until the beans and all the veggies are tender, about another 30-45 minutes. Salt to taste.
Now you have delicious beans to mix with rice or polenta, put into a casserole, and you can even freeze some. I
TIP: The water amount is tough to get - too much and they come out saucy (not a problem for me because the sauce is quite flavorful), too little and they will come out dry or burn. Adjust as necessary.
Rinse and soak 1 lb beans and 2 t salt (any kind but I usually do pintos) for around 12 hours.
Put the beans in a large pot with enough water to cover them (I use the soak water) and bring to a boil, then turn down to low heat and simmer, covered, for 45 minutes.
After the 45 minutes, stir in these vegetables:
-1 med-large onion, chopped
-1 bell pepper, chopped
-1 jalapeno pepper, minced (optional if you don't like spiciness)
-6 cloves garlic, crushed
and these spices:
-1.5 tsp cumin
-.75 tsp coriander
-.25 tsp allspice
-1 bay leaf
Simmer, partially covered and stirring occasionally, for another 30 minutes, then add:
-2 Tbs tomato paste
-Generous splash of cider vinegar
Continue cooking, uncovered or partially covered, until the beans and all the veggies are tender, about another 30-45 minutes. Salt to taste.
Now you have delicious beans to mix with rice or polenta, put into a casserole, and you can even freeze some. I
TIP: The water amount is tough to get - too much and they come out saucy (not a problem for me because the sauce is quite flavorful), too little and they will come out dry or burn. Adjust as necessary.
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Replies
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This sounds so delish!! Thanks for sharing
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Sounds yum, I'll definitely try this!
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This discussion has been closed.